Thanks so much that means a lot! Trying to do that a bit more for sure and just show folks how we live our lives a bit. Really appreciate your feedback!
Jeff, you guys are awesome!!! Your hunting tips have really helped us with our farm in KY. I first ate canned venison back years ago while hunting with a friend in Illinois. He gave me a pint jar of it while we were out. I ate the whole thing cold, and it was the best thing ever. Since then it’s become a family favorite. Thanks for all you guys do!!
Man that's awesome you had a friend like that! I was thinking a pint jar would be the perfect size for hunting 😊 We are considering getting a shelf for our canner so we can do 2 layers of pint jars. We are also wondering if we could do pints layered over quarts. Another future canning video, ha Thanks a lot for watching and really happy your KY land is doing great!
Ty. Just started doing mine last year. Best thing I’ve done in a while. Love the change up and the cook episode. Please try to put in once in a while. Ty as always sir.
I have been canning venison for around 15 years. My recipe is for pint size jars, 1 beef bouillon cube 1 teaspoon of minced garlic bottom of jar, pack with meat then add 1/2 teaspoon of some sort of steak seasoning on top of the meat, once up to pressure I cook for 70 minutes.. Another helpful tip is depending on your water you use in the canner, sometimes it can leave a residue on the outside of the jars when the canning is done, I add a splash of white vinegar in with the water at the beginning to prevent this.
Thanks for the great comments...we actually forgot the ving r in this canning 🤦🏻♂️ Thanks for adding that! Definitely 70 minutes for pint jars too, 90 minutes for quart jars
Jeff my "deer" wife has canned Venison for years a Ready to eat meal, and an option for limited freezer space .Same as salmon, open the jar and NO leftovers it's that good!!
My wife and I started canning our venison years ago. We can many deer a year. Makes for quick easy meals and no stress if the grid goes down. You can use the straight walled 24oz jars to can burgers as well. I was a little skeptical but one of the best burgers I've had. We also enjoy making our broth from the jar into gravy. Add it to some biscuits and you got a great breakfast on those cold mornings 😉
Jen and Jeff, I have never canned venison but thanks to you it is on the horizon. Thanks for taking the time to share your experiences, even in the area of culinary arts! For me it was an early Christmas gift! WHS is an amazing channel!
Thanks a lot Peter, really appreciate it! And you are very welcome... trying to venture out a bit, ha. We have really enjoyed self filming a bit more so Dylan has more to work with!
You gave me a Christmas gift that I didn’t even know I wanted I’m very early on in the video but I can’t wait to see how this does the canning. I’m assuming it just sucks the air out and screws the lid on but thank you for this video. Thank you for the knowledge that you share and if you’re willing to let me or us know, I live in New Jersey and I would like to go out to PA to hunt the public land. If you can give me I don’t know a couple good areas because I am not familiar with PA at all I would greatly appreciate that. Thanks again for you sharing your experiences and knowledge
We got our canner for Christmas 😊 We hunt in the Allegheny and to be honest a lot of similar ground. I really like the large blocks of timber that have no roads. 3x3 miles+. We always access up a ridge too...either walking a 1/2 hour in and then up, or walking right up and then hiking from there.
Ours stays together pretty well ..just have to make sure not to use too much salt either way tho. If just using seasoning (no bullion) we are at about a rounded teaspoon per quart.
Good Morning from Central Illinois. Thanks for sharing this with us. I've never canned Venison but I've seen a lot of people doing it this year. Merry Christmas to you all as well.
Jeff, we've been canning all our life's and gardening and we just celebrated our 50 th wedding Anniversary. When 😊 you are using a pressure cooker and on the cool down part of it I go 10 minutes more after the gauge reaches 0 to cool before I lift the jigger and removing the lid. To soon removing can cause jars to crack. Like the family involved in this video. We put up 12 pts. Wide mouth this year for stews breakfast gravy 👍🦌
You guys are the best! I feel like I was there hanging out with you guys in the kitchen. Remember taking home some canned venison from my grandma’s pantry in Cornell Wisconsin back in 1990. Had no idea how to cook it so I just warmed it up in a skillet and ate it plain with buttered bread. Would have thought it was roast beef!
Glad you all enjoyed the Better Than Bullion! I even do grind this way! Saves freezer space and is super convenient for a quick meal. Love the content you are providing. Another tip is if you have a jar that doesn't seal for whatever reason... Turn it upside down on your counter till morning.
Great video you made it look easy!! We have never tried canning venison but can lots of vegetables. We just bought a freeze drier to start learning that side of food preparation.
Great video! Would love a part 2, part 3 etc with different ingredients! I had canned venison for the first time many years ago. An old farmer turned served it for breakfast while I was visiting.
I'm glad you admitted in the beginning how the canned meat you received sat on the shelf unused because it was intimidating. I can the jelly that I make, but have always felt weird about canning meat. It IS kinda hard to trust for whatever reason, so this video helps me. Thanks!
Thank you! Our canner sat on the shelf...never the canned meat 😁 I've always dove right into that. But I hope this helps you at least begin the process it is so rewarding for you!
Great to meet Dylan today. Absolute joy to walk and talk deer with him on our property. Very excited about Apple Valley's future with a great plan. Thanks again WHS
Man that is so awesome... Dylan is incredible in all ways. Really happy you got to spend the day with him...he loves meeting folks like you too! Genuinely enjoys what he does...
You are very much welcome Mark...we are actually making another batch right now 😊 I hope you can try it...an easier process than it seems and we enjoy doing this together as well!
Amen Craig, I hope you really like it!! Definitely have to try it if you haven't done it before. We are actually doing another batch tonight 😊 Love this process!
So awesome. Also, a great quick way to eat venison. We live that we don't have to remember to get a roast out of the freezer...or steak, or even burger. So convenient which is important in our family
Awesome! Have heard about this before, but never saw a good video and questioned some of the info out there. Really appreciate this, will free up some freezer space, will be spending some time in the woods soon😀
Ha, NICE! It really is awesome. We are doing the canned veni on buns with Velveeta cheese tonight 😁 Can't wait...so many recipes and uses! Can't wait to do biscuits and gravy at some point soon too
Great video. We add a teaspoon of caning salt to a pint jar. And it turns out great. You could also add sausage,jalapeños, just about anything. We been canning for years. It’s a great way to store meat. Enjoy.
I’ve been canning deer for 15 years now and my dads been canning for over 40! Western PA style is layering the meat and vegetables with a beef bouillon cube in the middle!!
I've been canning everything for over 30 years from garden vegetables to fish, wild game you name it. I started with fish since I had an abundance of salmon, that's an awesome process because you can just chunk them up the canning process will dissolve all the bones and this is also my favorite for northern pike no waste. Also a quick recipe idea for venison: heat up your canned venison slightly will some Velveeta block cheese and it's just like Arby's beef and cheddar sandwich...my favorite
Oh my...what an idea!! We want to do that with salmon too. Really appreciate you commenting...love the ideas from you guys who are highly experienced! Thank you
For total precision control, Its best to use a pressure canner that has a PRESSURE GAUGE. No guessing, as when using a jiggler. Babysit it and keep it at 11 pounds for 90 minutes. Follow the instructions that come with your canner. I also find that silverskin and tendons do not need to be trimmed. they dissolve into gelatin, disappear, and taste luscious, providing nutritious collagen.. I can chunks of shanks and other cuts that have lots of tendon.
Good video! We love pressure canning many different meats. Holy crap, you like the spices!! Lol. We mix a broth and add some to each jar to help make sure there aren't any air bubbles, and for a consistent head space. To each his/her own!
You are v ty welcome Robert! And man I feel a lot better. A total health change in every way. Trying to keep up with my younger wife and kids 😁 Hopefully be able to enjoy all of my kids and family for much longer...
Great video. I have learned a ton from your TH-cam channel.Add a splash of white vinegar to your water to keep the white residue off your jars. Again Thank you for all you do!
Went from NO TOUCH to "when's the next venison burgers, chili, pasta, casserole?". Doesn't last long enough in the freezer to even do this. Classic preservation--smoking, canning, burial. Nice video Jeff ! Your books are great
Love what you do! I didn't start hunting till 6 years ago when my wife said she wanted steaks and not the kind you get from the grocery store. Now my son is getting more interested. As a fan service. Could you do some videos or point me in the direction of some advice for getting kids out? I didn't grow up hunting, and im still learning myself. Hopefully, i can get my boy on one this muzzy season, too.
We also can ground venison, it has a different flavor vs fresh, and is delicious! It is more work, since the meat needs to be cooked first, and broth needs to be added (which we make from deer bones), but its worth it!
One important point is altitude. When I can on Cape Cod its 10 lbs pressure on our farm in NY its over 1000ft its 15lbs..We can a lot of different meats from Venison,Pork ,Chicken etc .My favorite is Venison on mashed potatoes and gravy.Great video.
Really good point! It's crazy online there is so much contradicting information. I read s lot where it says 11#s up to 2000', and 1# for every 1000' over that. We are at 1200' here. We are actually doing another batch right now at 11#s and we will see how it does!
Excellent video 1 Question getting into canning, when your done cooking the jars do you have to take the ring off the jar when done you mentioned that you take it off when done ? Thank you.
We wait until fully cooked, and then take off the ring. So much good advice in these comments too! I hope you can take the canning plunge if you haven't already
Thank you for doing this. I’m afraid a lot of meat gets unused every year and this saves freezer space and doesn’t get freezer burnt. Some comments: - check lid for spiders near / in vent hole - tighten rings snugly with with thumb and index finger only. A full hand grasp is over tightened and is one root cause of broken jars.
There are some great comments. Also, make sure ..you actually take the ring OFF before storage. You have to try this tho...pretty awesome process much easier than it looks
Thanks a lot for that question! For about 40 years I have used a hand warmer muff/tube and then and then a few decades of heat packs. I wear thin gloves and then stuff them in that hand warmer tube with the heat packs. If it's really cold I wrap a gore tex style gator around the tube for an extra later of protection when brutally cold. Just recently, because the heat packs are not as good as they used to be, we discovered rechargeable heat packs. Almost egg shaped they are about $30 and get HOT. Almost too hot on high. We live them and on low they seem to last for at least 7 hours
Did it your way for years. I come from a big hunting family. 1 day i was at my cousins was cutting up canning meat. He wasn't cutting off that weird colored skin. He said he's never done it. Ive had a lot of his canned meat and you'd never know it. Another cousin uses a crock pot and cooks it for 12 hrs in a crock pot for 12hrs on medium and freezes it in quart freezer bags. I add a slice of onion and beef boulium cub per quart and throw it in the crock pot. Everyone that says they don't eat deer never knows it isn't beef. It's so much either. The downside is thawing it instead of just grabbing a jar and go ice fishing so I still can some. I also seen a guy using romon noodle mix i was going to try that this year
We love our canned meat. Super good and easy to use. We do ours straight meat, nothing added. All of the silver skin filled lower leg pieces get minimally trimmed and chunked and straight into the canner. It all breaks down and “disappears.” Our yield has gone up tremendously and waste has gone down tremendously.
Okay. Now I'm not so intimidated!! Still have to get Bret on board with eating canned meat, but he's usually a push over so I'm sure he'll come around! 😂 Thanks for sharing your process...I ALMOST tried earlier this year, but chickened out! I wonder if you can take frozen meat, thaw it, and can it to free up space. 🤔 Off to Google I go! P.s. there's a nice rack you can get that has handles!! Helps getting them all out at once and can rest on the edge of the canner.
That's very cool with the handled rack! And yes...go do it!! Also, leftover frozen meat is PERFECT, even from years ago! I know several that take any leftovers in the freezer and can before the season each year 😊 Good luck! Very rewarding process!
Hi Jeff. Good job. Not sure if you have one but the Ball Blue book is the Bible for canning anything And everything. Walmart or any book store. 500 recipes
Canned venison is great. My wife looked at it and was pretty turned off until she tried it, now she asks me to make it and I have to make it for her mom as a Christmas gift
...5 to 6 years - wow! That sure beats the deep freezer. You know, I had an uncle once that should have canned for sure, because he harvested a deer about every five to six years. :)
Love your videos! I've found that the meat does not need to be perfect as far as trimming. The canning process breaks down the small tendons and silver. I've noticed no difference in flavor or texture. I still try to get the hard fat off and large tendons. Happy canning! Merry Christmas!!
Hahaha! I run mine on high pressure s. I lost the bite for venison and chased down the bone. After watching I need to do more trimming! I’m in wolf country so had to use a ThermalDrone to Leval use up)
Hey Jeff, if you pour a small splash of white vinegar in your canner before you put the lid on then start the process, you won’t have the white chalk on your jars.
We never added water to ours growing up my inlaws do it seems fine too i know of people that put beef bullion cubes in with it we always used touch of salt garlic pepper alot of ways to do it its fine if you just use the meat nothing else
So dumb question is the meat cooked after the canning process? Do you have to cook the meat when you open them or just heat them up. Thanks for sharing
Keith that's definitely not a dumb question! I would not have known exactly before starting our canning journey. It is cooked. We have eaten it cold...kind of like leftover roast beef. But all you have to do is heat it up, or add it to whatever you are making to get it heated up. Makes it so easy to use because you don't have to thaw it or cook it...
Awesome thanks so much for the quick response. I'm all in! Now to find a canning rig. Can't wait to try. As others have mentioned, you never know when catastrophe could happen and this provides future food source.
I can with 1/2 teaspoon salt per pint jar, nothing else so i can use it in anything I'm making. I'm forced to can outside, my wife doesn't like me doing it in the house. Merry Christmas 🎄
Definitely I would rather go too little seasoning than too much. The pepper and garlic powder adds just a small taste per quart. We can directly under our vent which helps a lot. BUT, it does smell like we cooked a roast beef for about a 1/2 day after 😊 Merry Christmas!!
2 canning tips, add a little bit of vinegar to your water bath to keep scale off the jars. Instead of using the headspace measuring tool just simply use the rings on the jar threads.
@@whitetailhabitatsolutions9751 nice! Canning is addicting. That lid pop is a great sound and its very satisfying to crack open the jar months down the road. We do alot of preserves, pepper relish and apple sauce. We did a low sugar wild raspberry a couple years ago that was awesome.
What elevation are you at to need 13 psi on the guage? Death by Bunjie's Canathon video on youtube is very good and that's basically how we do it. We strictly use the guage and with our elevation only need 11 psi and the 15# weight doesn't need to jiggle. I also recommend the Ball canning books. We use a pair of 23 qt Prestos mostly and pressure can mostly pints double stacked with a tray between and can get a bunch in there doing this. It is intimidating but you're doing great.
Man I love those tips John!! Really do. I was actually hoping for some good tips in the comments 😊 Thank you so much! Interesting that the joghl r doesn't need to jiggle. I was also wondering about that pressure too...it could leave the meat less tender if at too much pressure. We love what we currently create...but ALWAYS want to improve every time if we can.again, thanks so much!
Is it pressure can only? Or can you use the water-bath canning process and get same/safe results? I've always processed my own deer, vacuum sealed it and fill the freezer. "Bottom line", this would be a game changer!
Never caned before but have the equipment now. Just curious, I noticed you mentioned a couple times removing the locking rings before storing? I've never heard that before. Is there a reason for doing it?
Hi Chris! Folks remove them because you can make sure there is a good seal after canning. Then if you put them back on you can break the seal. We just saw a ton of online info about removing them, and researched it. Also my FIL does it and suggested it, and he is as meticulous as they come 😊 We still research but he gives incredible advice in general. Also the one who gave us the canner for Christmas
The only reason to NOT let it cool beyond the zero pressure is if you have more things to can - but ALWAYS wait for the zero pressure before opening the canner/cooker. By pulling the jars before they completely cool, one saves fuel and time for their next batch of jars. Just top up the water level, place your next set of jars and fire it back up. I haven't canned in ages, but might need to restart. Canned meat is an excellent survival food. No heat needed. Also, your flame on your stove was a bit orange. Not good. You may need to clean that burner.
It is so dang awesome! I like that tip. Seems like timing wise we are typically waiting at least 3 hours to open...or close to it. Or overnight. Crazy how warm it can be in there even after 3 hours tho.
Jeff love how you’ve branched out a lil more this year on your vids. The hunts, this one, etc. Great work we’re here for it 👍🏻
Thanks so much that means a lot! Trying to do that a bit more for sure and just show folks how we live our lives a bit. Really appreciate your feedback!
I have been canning deer for over 20 yrs. It's an excellent way to do your venison .
Jeff, you guys are awesome!!! Your hunting tips have really helped us with our farm in KY. I first ate canned venison back years ago while hunting with a friend in Illinois. He gave me a pint jar of it while we were out. I ate the whole thing cold, and it was the best thing ever. Since then it’s become a family favorite. Thanks for all you guys do!!
Man that's awesome you had a friend like that! I was thinking a pint jar would be the perfect size for hunting 😊 We are considering getting a shelf for our canner so we can do 2 layers of pint jars. We are also wondering if we could do pints layered over quarts. Another future canning video, ha
Thanks a lot for watching and really happy your KY land is doing great!
Ty. Just started doing mine last year. Best thing I’ve done in a while.
Love the change up and the cook episode.
Please try to put in once in a while.
Ty as always sir.
We have been loving it! I think we are doing 7 more quarts today! Awesome process
I’ve never been so hungry watching a whitetail video! Boy oh boy I want some mashed potatoes and venison-thank you!
Haha...we've had it twice in the last week Kurt 😁
I have been canning venison for around 15 years. My recipe is for pint size jars, 1 beef bouillon cube 1 teaspoon of minced garlic bottom of jar, pack with meat then add 1/2 teaspoon of some sort of steak seasoning on top of the meat, once up to pressure I cook for 70 minutes.. Another helpful tip is depending on your water you use in the canner, sometimes it can leave a residue on the outside of the jars when the canning is done, I add a splash of white vinegar in with the water at the beginning to prevent this.
Thanks for the great comments...we actually forgot the ving r in this canning 🤦🏻♂️ Thanks for adding that! Definitely 70 minutes for pint jars too, 90 minutes for quart jars
I have had some that was 5 yrs it was just as good.good way to save freezer space as well. Thanks for all you do.
Thanks a lot Mike... INCREDIBLE way to save freezer space 😊 Tasty way! Thank YzoU, so much for watching!
Jeff my "deer" wife has canned Venison for years a Ready to eat meal, and an option for limited freezer space .Same as salmon, open the jar and NO leftovers it's that good!!
Now that is a DEER wife Tex! 😁 Salmon too...we were wondering about that! Sounds really good. ZERO leftovers here too...
I think salmon has a different time for canning (from memory, I might be wrong).
@@ForgetU Comment was made in reference to No leftovers..
@@ForgetU Salmon 110-120 minutes here @10psi. ymmd..
Pictures or it didnt happen
My wife and I started canning our venison years ago. We can many deer a year. Makes for quick easy meals and no stress if the grid goes down. You can use the straight walled 24oz jars to can burgers as well. I was a little skeptical but one of the best burgers I've had. We also enjoy making our broth from the jar into gravy. Add it to some biscuits and you got a great breakfast on those cold mornings 😉
Oh man...saving this comment too! Thank you so much I love those ideas!! Really appreciate it
@whitetailhabitatsolutions9751 thank you jeff for making this video. Now we can all learn some new tricks from each others comments.😉
Jen and Jeff, I have never canned venison but thanks to you it is on the horizon. Thanks for taking the time to share your experiences, even in the area of culinary arts! For me it was an early Christmas gift! WHS is an amazing channel!
So cool to hear...we are really happy for you! Merry Christmas 😁 thank you so much for watching and for the nice comments!
My mother use to do roast like that and my step mother use to can quite a bit of venison. Over potatoes, yummy stuff!! Thanks for your videos!
Love it Dennis...I could actually eat some right now 😊 Thanks for watching!
Love the different videos you are doing! You seem very happy! Thanks
Thank you very much...that means a lot! I feel I have been blessed in so many ways and I'm happy you can see that coming thru 😊
Been doing this for a while. A few years ago a friend said to add a slice or two of cooked bacon to it. Wow. Gamechanger.
Man that's sounds really good too!! Love all of the ideas!
I’ll have to give this a try. Thanks for sharing Jeff and Jen! It was a nice variation to the regular content. Really enjoyed it!
Thanks a lot Peter, really appreciate it! And you are very welcome... trying to venture out a bit, ha. We have really enjoyed self filming a bit more so Dylan has more to work with!
You make it look so easy!! I may have to try this with our next one.
It is way easier than we first thought! Thanks so much... Hope you try it!
Great video, Jeff! Got a canner last year and have been meaning to make some corned venison and can it up! Thanks for the inspiration!
Oh definitely John you need to do it! Way easier than it seems and I hope this video helps you out a lot...we really appreciate it!
You gave me a Christmas gift that I didn’t even know I wanted I’m very early on in the video but I can’t wait to see how this does the canning. I’m assuming it just sucks the air out and screws the lid on but thank you for this video. Thank you for the knowledge that you share and if you’re willing to let me or us know, I live in New Jersey and I would like to go out to PA to hunt the public land. If you can give me I don’t know a couple good areas because I am not familiar with PA at all I would greatly appreciate that. Thanks again for you sharing your experiences and knowledge
We got our canner for Christmas 😊 We hunt in the Allegheny and to be honest a lot of similar ground. I really like the large blocks of timber that have no roads. 3x3 miles+. We always access up a ridge too...either walking a 1/2 hour in and then up, or walking right up and then hiking from there.
Friend of mine told me to sear the meat before canning. This keeps the meat from falling apart. Works great!
Ours stays together pretty well ..just have to make sure not to use too much salt either way tho. If just using seasoning (no bullion) we are at about a rounded teaspoon per quart.
Great video !!! Love it ❤
Def use wide mouth jars... My first time I used small mouth jars.. worked fine but hard to empty finished product out !!
Thanks so much ..and that's a great tip we followed from Jen's dad, too!
Makin' my mouth water. Gonna have to try this. Thanks.
Amen brother...you HAVE to try it!
Good Morning from Central Illinois. Thanks for sharing this with us. I've never canned Venison but I've seen a lot of people doing it this year. Merry Christmas to you all as well.
Merry Christmas Jerry! You should really try ..such a rewarding process 😊 Thank you so much!
Thanks for sharing this with me, I'm going to try it.
That sounds great Timothy, I hope that you do! Like I said, way more intimidating than it needs to be
Jeff, we've been canning all our life's and gardening and we just celebrated our 50 th wedding Anniversary. When 😊 you are using a pressure cooker and on the cool down part of it I go 10 minutes more after the gauge reaches 0 to cool before I lift the jigger and removing the lid. To soon removing can cause jars to crack. Like the family involved in this video. We put up 12 pts. Wide mouth this year for stews breakfast gravy 👍🦌
That is awesome Thomas and congrats on the 50th...so happy for you! And man that breakfast gravy 😊 We can't wait to try that very soon!!
I put a beef Boullion cube in the bottom. YUMMY! great video!!
Thanks for that tip Scot!! I bet VERY tasty 😊
I fill my jars with water to fill the voids and then cover the jars with water in the pot as well. That's just the way I do it.
Love the Video keep up the great work Jeff and Jenn
Thanks so much Tim, we really appreciate it!!
Just wondering do you have to sterilize your lids and jars and what is that process Thanks Jeff and Jenn
You guys are the best! I feel like I was there hanging out with you guys in the kitchen. Remember taking home some canned venison from my grandma’s pantry in Cornell Wisconsin back in 1990. Had no idea how to cook it so I just warmed it up in a skillet and ate it plain with buttered bread. Would have thought it was roast beef!
Glad you all enjoyed the Better Than Bullion! I even do grind this way! Saves freezer space and is super convenient for a quick meal. Love the content you are providing.
Another tip is if you have a jar that doesn't seal for whatever reason... Turn it upside down on your counter till morning.
Thanks a lot Bryan! We really enjoyed it and appreciate the tip a lot. It's such a convenient process from cooking to storage to meal prep.
Great video you made it look easy!! We have never tried canning venison but can lots of vegetables. We just bought a freeze drier to start learning that side of food preparation.
Freeze drying is something we want to try soon too! And veggies 😊 Appreciate the comment!
Awesome video, Try canning meat, potatoes, carrots and celery all in 1 jar. Instant meal
Man that sounds yummy!
Great video! Would love a part 2, part 3 etc with different ingredients! I had canned venison for the first time many years ago. An old farmer turned served it for breakfast while I was visiting.
That's awesome! We will definitely have some follow up videos with different focuses, including favorite recipes!
I'm inspired to buy a canning outfit! Great video.
Awesome John...you really need to try it!
Great video. A trick my grandma taught me was put a splash of vinegar in the canner water to help with the white film on the jars.
Oh definitely that h lod do much! We do that...but forgot to mention 🤦🏻♂️ Next time 😊
Thanks guys, intimidating process for sure. I’m still taking everything in for processing.
You've got to try it...even leftover frozen meat...it's easy and awesome 😊 Hopefully less intimidating after the vid
I'm glad you admitted in the beginning how the canned meat you received sat on the shelf unused because it was intimidating. I can the jelly that I make, but have always felt weird about canning meat. It IS kinda hard to trust for whatever reason, so this video helps me. Thanks!
Thank you! Our canner sat on the shelf...never the canned meat 😁 I've always dove right into that. But I hope this helps you at least begin the process it is so rewarding for you!
@@whitetailhabitatsolutions9751 ok gotcha, I misheard it but it still got me thinking!
Great to meet Dylan today. Absolute joy to walk and talk deer with him on our property. Very excited about Apple Valley's future with a great plan. Thanks again WHS
Man that is so awesome... Dylan is incredible in all ways. Really happy you got to spend the day with him...he loves meeting folks like you too! Genuinely enjoys what he does...
This is really interesting! Never been exposed though this but I am very interested. Thanks Jeff
You are very much welcome Mark...we are actually making another batch right now 😊 I hope you can try it...an easier process than it seems and we enjoy doing this together as well!
Looks awesome Jeff, Add 2 tablespoons of vinegar to your water to prevent the water stains on the outside of your jars 👍
I have two Massachusetts bucks hanging in the garage at the moment. I have new plans for some of them now!!! Thank you!!!
Amen Craig, I hope you really like it!! Definitely have to try it if you haven't done it before. We are actually doing another batch tonight 😊 Love this process!
Looks awesome! I bought a canner for this, have not used it yet.
Definitely take the plunge John! We absolutely love it! I hope this video gets you going in the right direction
Always wanted to try, you took the mystery out of the process. Thx.
That sounds great...take the plunge, I'm sure you will be happy you did! Merry Christmas!
We do a lot of canning and love it! Tip for cutting that meat in cubes, use a fish flaying knife, works awesome.
That's awesome! If you haven't used those havalon knives with the replaceable blades...oh man! Extremely sharp and perfect for cutting that meat up
@@whitetailhabitatsolutions9751 I love the havalons, but I've found with those big chucks of meat the blade just isn't long enough.
Like others have said when you don't have the freezer space a great way to process.
So awesome. Also, a great quick way to eat venison. We live that we don't have to remember to get a roast out of the freezer...or steak, or even burger. So convenient which is important in our family
Awesome! Have heard about this before, but never saw a good video and questioned some of the info out there. Really appreciate this, will free up some freezer space, will be spending some time in the woods soon😀
Ha, NICE! It really is awesome. We are doing the canned veni on buns with Velveeta cheese tonight 😁 Can't wait...so many recipes and uses! Can't wait to do biscuits and gravy at some point soon too
Great video. We add a teaspoon of caning salt to a pint jar. And it turns out great. You could also add sausage,jalapeños, just about anything. We been canning for years. It’s a great way to store meat. Enjoy.
How about a follow up video for first aid for cuts and burns...............
Oh no...did you get some!? None on our end 😊
😂😂😂
Great content 👊 thank you, Jeff and Jen ❤🙏🤠
Thanks so much Mark, you are very welcome 😊
I’ve been canning deer for 15 years now and my dads been canning for over 40! Western PA style is layering the meat and vegetables with a beef bouillon cube in the middle!!
awesome guys!!! thank you!
Thank you for watching!!
Very informative, thank you.
Thank YOU, you are very welcome!
@whitetailhabitatsolutions9751, Merry Christmas!
Looks like it would be delicious 😋
It is incredible Lance!
Your video is so informative ty 😊
Thank YOU Wayne, really appreciate you watching. I feel like we missed a few things but we definitely have folks enough to be dangerous 😁
I've been canning everything for over 30 years from garden vegetables to fish, wild game you name it. I started with fish since I had an abundance of salmon, that's an awesome process because you can just chunk them up the canning process will dissolve all the bones and this is also my favorite for northern pike no waste. Also a quick recipe idea for venison: heat up your canned venison slightly will some Velveeta block cheese and it's just like Arby's beef and cheddar sandwich...my favorite
Oh my...what an idea!! We want to do that with salmon too. Really appreciate you commenting...love the ideas from you guys who are highly experienced! Thank you
@@whitetailhabitatsolutions9751 I could have added a lot more but I didn't want it to turn into a book LOL
Another great video from wonderful people. You teach us so much in every video. Now im wishing I had a shoulder to dice up an can. MERRRY CHRISTMAS!
I wish you had a shoulder to cut up and can too! We live it. And thanks so much...we really appreciate you watching! Means a lot to us!
For total precision control, Its best to use a pressure canner that has a PRESSURE GAUGE. No guessing, as when using a jiggler. Babysit it and keep it at 11 pounds for 90 minutes. Follow the instructions that come with your canner. I also find that silverskin and tendons do not need to be trimmed. they dissolve into gelatin, disappear, and taste luscious, providing nutritious collagen.. I can chunks of shanks and other cuts that have lots of tendon.
Good video! We love pressure canning many different meats. Holy crap, you like the spices!! Lol. We mix a broth and add some to each jar to help make sure there aren't any air bubbles, and for a consistent head space. To each his/her own!
Merry Christmas Jeff and Jen!
Merry Christmas to you! I hope you liked the video 😊
Thanks for all the new videos Jeff. You’re looking pretty trim lately! Go Lions!
You are v ty welcome Robert! And man I feel a lot better. A total health change in every way. Trying to keep up with my younger wife and kids 😁 Hopefully be able to enjoy all of my kids and family for much longer...
def love you guys branched out! do one on summer sausage!
Thank you so much, we are trying 😊 That sounds tasty, btw!
Love this!
Thanks a lot St phen, I hope you can, can 😊 Such an awesome way to eat venison...and convenient!!
Great video. I have learned a ton from your TH-cam channel.Add a splash of white vinegar to your water to keep the white residue off your jars. Again Thank you for all you do!
I imagine that would save some freezer space! Looking healthy Mr. Jeff! Blessing to you and your family this Christmas season! 🎉
It sure does Drew. Thanks a lot too...total way of life change in so many ways! Merry Christmas to you and yours too 😊 Really appreciate it!
Great video ! Time to can some venison! You inspired me to try it again( made some long time ago with an old friend , I remember it was really good
Went from NO TOUCH to "when's the next venison burgers, chili, pasta, casserole?". Doesn't last long enough in the freezer to even do this.
Classic preservation--smoking, canning, burial. Nice video Jeff ! Your books are great
Love what you do!
I didn't start hunting till 6 years ago when my wife said she wanted steaks and not the kind you get from the grocery store.
Now my son is getting more interested.
As a fan service. Could you do some videos or point me in the direction of some advice for getting kids out? I didn't grow up hunting, and im still learning myself. Hopefully, i can get my boy on one this muzzy season, too.
Very informative....you motivated me to try it!
That's awesome to hear Joe...get after it!! Thank you...
I just started canning venison this year as well. Appreciate the video!
Very cool, I hope you like it!
We also can ground venison, it has a different flavor vs fresh, and is delicious! It is more work, since the meat needs to be cooked first, and broth needs to be added (which we make from deer bones), but its worth it!
Mark we have been wondering about this!! I love the idea, so much. Thanks for commenting!
❤ now I’m hungry!! 👍 👍
Haha...us too! That time of the day 😁
I love warming it up in a skillet pull the meat out make gravy and put it on noodles and the meat back in grew up eating canned deer meat
Man that sounds so good Frank! Love these recipes we get to read back over in these comments 😁 could make a recipe book from all of the comments, ha
One important point is altitude. When I can on Cape Cod its 10 lbs pressure on our farm in NY its over 1000ft its 15lbs..We can a lot of different meats from Venison,Pork ,Chicken etc .My favorite is Venison on mashed potatoes and gravy.Great video.
Really good point! It's crazy online there is so much contradicting information. I read s lot where it says 11#s up to 2000', and 1# for every 1000' over that. We are at 1200' here. We are actually doing another batch right now at 11#s and we will see how it does!
Pampered Chef bowl.👍
Fancy 😁 Actually pretty nice!
Is there any way you could do a dedicated southern food plot and habitat video, I live in Alabama and would love your thoughts on this.
Maybe some day l, especially when food plot seed ordering season opens up more like Feb/March.
@@whitetailhabitatsolutions9751 that sounds good thank you brother
Awesome video and so timely! What is the size of your pressure cooker, 16 or 23 quart? Keep up the great work!
Excellent video 1 Question getting into canning, when your done cooking the jars do you have to take the ring off the jar when done you mentioned that you take it off when done ? Thank you.
We wait until fully cooked, and then take off the ring. So much good advice in these comments too! I hope you can take the canning plunge if you haven't already
Thank you for doing this. I’m afraid a lot of meat gets unused every year and this saves freezer space and doesn’t get freezer burnt. Some comments:
- check lid for spiders near / in vent hole
- tighten rings snugly with with thumb and index finger only. A full hand grasp is over tightened and is one root cause of broken jars.
There are some great comments. Also, make sure ..you actually take the ring OFF before storage. You have to try this tho...pretty awesome process much easier than it looks
Love canned deer meat, the process makes me nervous. Lol! Been awhile since I have had it. Too long actually. Thanks for sharing and Merry Christmas
That's great you like it Ken! We found it to be a very easy process tho. I think sometimes people over complicate it but really not too bad at all
Hi Jeff , please share your favorite brand of hand warmers?? Am disabled and struggling with the cold . Please share your go to hand warmers packs ???
Thanks a lot for that question! For about 40 years I have used a hand warmer muff/tube and then and then a few decades of heat packs. I wear thin gloves and then stuff them in that hand warmer tube with the heat packs. If it's really cold I wrap a gore tex style gator around the tube for an extra later of protection when brutally cold. Just recently, because the heat packs are not as good as they used to be, we discovered rechargeable heat packs. Almost egg shaped they are about $30 and get HOT. Almost too hot on high. We live them and on low they seem to last for at least 7 hours
Did it your way for years. I come from a big hunting family. 1 day i was at my cousins was cutting up canning meat. He wasn't cutting off that weird colored skin. He said he's never done it. Ive had a lot of his canned meat and you'd never know it. Another cousin uses a crock pot and cooks it for 12 hrs in a crock pot for 12hrs on medium and freezes it in quart freezer bags. I add a slice of onion and beef boulium cub per quart and throw it in the crock pot. Everyone that says they don't eat deer never knows it isn't beef. It's so much either. The downside is thawing it instead of just grabbing a jar and go ice fishing so I still can some. I also seen a guy using romon noodle mix i was going to try that this year
Thanks for the great comments and I love that Romon noodle mix!
We use a little vinegar in the steam water. Keeps outside of jars from getting the white color on them.
We do too! Just forgot that step 😁 Next time! And s little oil around the rubber seal of the canning lid
We love our canned meat. Super good and easy to use. We do ours straight meat, nothing added. All of the silver skin filled lower leg pieces get minimally trimmed and chunked and straight into the canner. It all breaks down and “disappears.” Our yield has gone up tremendously and waste has gone down tremendously.
Love that advice...thank you so much! Man I am getting hungry right now, ha. Appreciate it!
Okay. Now I'm not so intimidated!! Still have to get Bret on board with eating canned meat, but he's usually a push over so I'm sure he'll come around! 😂 Thanks for sharing your process...I ALMOST tried earlier this year, but chickened out! I wonder if you can take frozen meat, thaw it, and can it to free up space. 🤔 Off to Google I go!
P.s. there's a nice rack you can get that has handles!! Helps getting them all out at once and can rest on the edge of the canner.
That's very cool with the handled rack! And yes...go do it!!
Also, leftover frozen meat is PERFECT, even from years ago! I know several that take any leftovers in the freezer and can before the season each year 😊
Good luck! Very rewarding process!
Hi Jeff. Good job. Not sure if you have one but the Ball Blue book is the Bible for canning anything And everything. Walmart or any book store. 500 recipes
Thanks Eugene that is an awesome book!!
What kind of pressure canner do you guys use?
Hi Trey! That's a 23 quart Presto
Canned venison is great.
My wife looked at it and was pretty turned off until she tried it, now she asks me to make it and I have to make it for her mom as a Christmas gift
I'd say that passes the test right there 😁 Love it!
...5 to 6 years - wow! That sure beats the deep freezer. You know, I had an uncle once that should have canned for sure, because he harvested a deer about every five to six years. :)
Haha...yes! We live it tho...great process!
Love your videos! I've found that the meat does not need to be perfect as far as trimming. The canning process breaks down the small tendons and silver. I've noticed no difference in flavor or texture. I still try to get the hard fat off and large tendons. Happy canning! Merry Christmas!!
Hahaha! I run mine on high pressure s. I lost the bite for venison and chased down the bone. After watching I need to do more trimming! I’m in wolf country so had to use a ThermalDrone to Leval use up)
Ha, well get after that canning process...really tasty!
Hey Jeff, if you pour a small splash of white vinegar in your canner before you put the lid on then start the process, you won’t have the white chalk on your jars.
We do that every time...just forgot to mention it on the video. New to this online recipe stuff 😁 Thanks a lot tho!
We never added water to ours growing up my inlaws do it seems fine too i know of people that put beef bullion cubes in with it we always used touch of salt garlic pepper alot of ways to do it its fine if you just use the meat nothing else
Oh for sure ..it's all good! We definitely don't add water.
So dumb question is the meat cooked after the canning process? Do you have to cook the meat when you open them or just heat them up. Thanks for sharing
Keith that's definitely not a dumb question! I would not have known exactly before starting our canning journey. It is cooked. We have eaten it cold...kind of like leftover roast beef. But all you have to do is heat it up, or add it to whatever you are making to get it heated up. Makes it so easy to use because you don't have to thaw it or cook it...
Awesome thanks so much for the quick response. I'm all in! Now to find a canning rig. Can't wait to try. As others have mentioned, you never know when catastrophe could happen and this provides future food source.
I can with 1/2 teaspoon salt per pint jar, nothing else so i can use it in anything I'm making.
I'm forced to can outside, my wife doesn't like me doing it in the house.
Merry Christmas 🎄
Definitely I would rather go too little seasoning than too much. The pepper and garlic powder adds just a small taste per quart.
We can directly under our vent which helps a lot. BUT, it does smell like we cooked a roast beef for about a 1/2 day after 😊
Merry Christmas!!
2 canning tips, add a little bit of vinegar to your water bath to keep scale off the jars. Instead of using the headspace measuring tool just simply use the rings on the jar threads.
Thank you! We always add the vinegar...just didn't mention in video 😊 TBH we just eyeball it now, but 😬 Trying to provide an accurate guage
@@whitetailhabitatsolutions9751 nice! Canning is addicting. That lid pop is a great sound and its very satisfying to crack open the jar months down the road. We do alot of preserves, pepper relish and apple sauce. We did a low sugar wild raspberry a couple years ago that was awesome.
What kind of pressure cooker is that
It's a Presto 23 quart
@ thank you
Which cuts of meat to you typically use? Hind quarter meat, neck, front shoulders?
Great question! We have used it all. In fact with this recent canning we are canning my entire PA public land buck I shot a couple of Saturdays ago
What elevation are you at to need 13 psi on the guage? Death by Bunjie's Canathon video on youtube is very good and that's basically how we do it. We strictly use the guage and with our elevation only need 11 psi and the 15# weight doesn't need to jiggle. I also recommend the Ball canning books. We use a pair of 23 qt Prestos mostly and pressure can mostly pints double stacked with a tray between and can get a bunch in there doing this. It is intimidating but you're doing great.
Man I love those tips John!! Really do. I was actually hoping for some good tips in the comments 😊 Thank you so much! Interesting that the joghl r doesn't need to jiggle. I was also wondering about that pressure too...it could leave the meat less tender if at too much pressure. We love what we currently create...but ALWAYS want to improve every time if we can.again, thanks so much!
try this, taco seasoning, a spoon of tomato sauce, and jalapenos. instant tacos
Oh man...that sounds incredible!! Screenshot your comment 😁
Is it pressure can only? Or can you use the water-bath canning process and get same/safe results?
I've always processed my own deer, vacuum sealed it and fill the freezer. "Bottom line", this would be a game changer!
I actually am not sure about wat r bath canning process at all. This is such an easy process tho...
You can just do the water bath. My wife has done it like that for years, works great.
We use to never use pressure canners water bath canner works good just takes longer
I've heard that! Not a bad process for sure. The time is what would kill us.
Never caned before but have the equipment now. Just curious, I noticed you mentioned a couple times removing the locking rings before storing? I've never heard that before. Is there a reason for doing it?
Hi Chris! Folks remove them because you can make sure there is a good seal after canning. Then if you put them back on you can break the seal. We just saw a ton of online info about removing them, and researched it. Also my FIL does it and suggested it, and he is as meticulous as they come 😊 We still research but he gives incredible advice in general. Also the one who gave us the canner for Christmas
@@whitetailhabitatsolutions9751 Awesome! Thank you for the info.
The only reason to NOT let it cool beyond the zero pressure is if you have more things to can - but ALWAYS wait for the zero pressure before opening the canner/cooker. By pulling the jars before they completely cool, one saves fuel and time for their next batch of jars. Just top up the water level, place your next set of jars and fire it back up.
I haven't canned in ages, but might need to restart.
Canned meat is an excellent survival food. No heat needed.
Also, your flame on your stove was a bit orange. Not good. You may need to clean that burner.
It is so dang awesome! I like that tip. Seems like timing wise we are typically waiting at least 3 hours to open...or close to it. Or overnight. Crazy how warm it can be in there even after 3 hours tho.